1 can salmon 1 cup stale bread crumbs 2 well beaten eggs ½ cup milk 1 tablespoon finely chopped parsley 2 tablespoons melted butter Seasoning and salt—Bee Brand black pepper and Bee Brand paprika Pick one salmon, discard bones and pieces of skin. Shred meat with silver fork, mix all ingredients, and put into a well-glazed mould and bake in a pan of water for thirty minutes. Turn from mould and serve with Hollandaise sauce, or allow to get cold and slice, and serve on a dish garnished with rings of lemon and sprays of parsley. Mackerel Souffle ¼ cup butter ⅓ cup flour, sifted and measured 1 pint milk 1 teaspoon salt ¼ teaspoon Bee Brand white pepper ⅛ teaspoon Bee Brand paprika 2 teaspoons parsley, chopped fine 3 egg yolks 3 egg whites 1½ cups canned mackerel Melt butter, add flour and stir until well blended, in saucepan over fire, then pour on the milk, stirring constantly. Cook to a smooth, thick cream, add seasonings, then the fish, picked over and shredded with a silver fork; then egg yolks beaten until thick, then fold in whites beaten stiff and dry. Turn into a buttered baking dish, and bake until firm and delicately colored—it will require about 45 minutes. Quality vs. Purity The enactment of the National Pure Food Law in 1906 did much toward awakening an interest in the purity of Foods and Drugs, and while it has been beneficial in a general way, it has had its disadvantages because it is not complete. The people have been taught by the laws and the Pure Food propagandists to believe that the word “Pure” upon a package ensures that its contents are all right. Nothing can be further from the truth. An article may be Pure and yet be of very Poor Quality; Purity means little. Quality means much. For instance, a Keifer pear is a Pure pear, yet in Quality it cannot be compared to the Bartlett pear. Consider the difference in the quality of butter. Take a number of samples of butter and you will find that some of them will be unfit to eat, and others a delight to use, yet they are all Pure butter, and the difference is in the Quality. The tobacco in a “five-for-a-nickel” stogie may be a Pure tobacco, but it cannot be placed in a class with that of an imported Havana cigar selling at twenty-five cents. A Spice may be Pure, and yet come from a country known to produce inferior Spices. It may be Pure and yet inert. Consider the difference in Quality between Acheen Pepper and Tellicherry. They are both Pure peppers. A Vanilla Flavoring Extract made from rank Tahiti Beans costing $1.50 a pound is a pure Extract of Vanilla, but how does its quality compare with that made from high-grade Mexican beans, costing $6.00 a pound? So it goes all down the line. [Illustration: McCormick’s Bee Brand Celery and Salt]